Masala Machchi Recipe
- 4 cod fillets weighing 100-120g/3½-4½oz each
- 1 tbsp lime juice
- pinch salt
- 1 tbsp ginger or garlic paste
- ½ tsp turmeric powder
- ½ tsp red chilli powder or crushed black pepper
- ¼ tsp garam masala powder
- ½ tsp mango powder
- ½ tsp ajwain seeds (optional)
- 100g/4½oz gram flour
- 1 tbsp cornflour
- 1 drop orange colour (optional)
- 120ml/4¼fl oz sparkling water
- oil in a wok to deep fry
- 1 tsp chaat masala
- 1 small cucumber thick sliced
- 2 medium tomatoes, sliced
- ½ medium red onion, peeled and sliced
- 10 sprigs of coriander leaves
- sea salt to taste
- pinch freshly ground black pepper or red chilli powder
- 1 tsp lime juice
- ½ tsp salad oil or olive oil
- Marinate the fish with lime juice and salt and keep aside for 20 minutes.
- Mix all the batter ingredients in a bowl until it's a smooth, runny liquid. with the sparkling water.
- Wipe the fish with kitchen paper or towel to remove excess moisture.
- Marinate the fish in the batter for further ten minutes.
- Heat oil in the wok and fry the fillets over medium heat until crisp.
- Remove, place on kitchen towel and sprinkle with chaat masala powder.
- To make the salad mix all the salad ingredients together.
- Mix the dressing ingredients together, and toss the salad in the dressing.
- Serve the crisp fried fish on the salad.
